seafood - Page 3

Seafood Risotto

Ingredients

  • 4 lobster tail
  • 1 lb of shrimp, peeled and deveined
  • 1 lb of large scallops
  • 1 box of seafood stock
  • 1 cup arborio rice
  • 1 large shallot (diced)
  • ¾ cup of Prosecco or white wine
  • 1 cup of canned or fresh diced tomatoes, drained of wet liquid
  • parsley
  • 1 Tbs old bay seasoning
  • 1 Tbs cajun seasoning
  • 1/2 Tbs garlic seasoning
  • olive oil and butter

Instructions

  • Cook the shrimp and scallops on a foil-lined sheet pan, drizzle seafood with some garlic-infused olive oil, cajun seasoning and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
  • Break down your whole lobster tail, remove the shell from the tail and cut into chunks, set aside.
  • Place a knob of butter and a good drizzle of olive oil into the bottom of the risotto pot.
  • Add shallots and cook until they soften. Add rice, stirring until coated, then pour in Prosecco or white wine.
  • When the liquid is absorbed then start adding the seafood stock, one ladle at a time, occasionally stirring until it gets absorbed, then add another ladle full.
  • Keep the flame on medium heat and continue adding warm stock and stirring until absorbed and the rice reaches a tender.
  • Turn the flame to low, add another knob of butter, a little olive oil, the drained chopped tomatoes, then stir this together. Add in shrimp, scallops, and lobster.
  • Put the lid on and cook for low heat for 1 minute and garnish with a little bit more parsley.
  • Don’t forget to hashtag, #dinnerwithtayo

How to Make Parmesan Cream Lobster Fettuccine with Wine Sauce.

Learn to create a delightful dish of Parmesan Cream Lobster Fettuccine with Wine Sauce with easy steps! This recipe is perfect for a cozy dinner that feels luxurious yet simple. Fresh lobster meat merges beautifully with the creamy Parmesan sauce, making every bite heavenly. The white wine adds a wonderful layer of flavor, giving the dish a gourmet touch. With straightforward instructions, this guide helps you whip up an impressive meal for your loved ones, making any night special. Enjoy the combination of succulent lobster, rich Parmesan, and exquisite wine in a creamy pasta dish that’s easy to make and irresistibly delicious!

Ingredients:

  • Pack of fettuccini Pasta
  • 4 lobster tail
  • 1 tablespoon butter
  • 1/2 onion, diced
  • fresh tarragon
  • 2 cloves garlic
  • 1/4 cup white wine
  • 6 grape tomatoes
  • 1 1/2 cups heavy cream
  • 1 tablespoon chicken bouillon
  • Pinch of salt
  • Parmesan Cheese , shredded
  • Fresh basil, chopped for garnishing.

Instructions:

  1. Bring a large pot of water to a boil, add pasta and cook according to pasta directions on the box.
  2. Remove lobster meat from the shell, discard the shell. Cut lobster meat into bite-size pieces.
  3. Slice and dice the onion and garlic set a side. Cut the grape tomatoes in half.
  4. Over medium high heat, place the butter in the pan and allow this to melt completely. Add the onion, garlic, tomatoes, tarragon and cook for about 5 minutes or until translucent.
  5. Add heavy cream and wine, occasionally stirring. Add salt and chicken bouillon, continue to stir. Bring this to a simmer.
  6. Add the lobster meat in the sauce, cook for about 5 – 6 minutes or until the lobster is cooked completely.
  7. Add cooked and drained pasta with the sauce, stir the sauce with pasta until the sauce coats the pasta fully.
  8. Serve and enjoy. Top with fresh chopped basil and shredded Parmesan cheese.
  9. Enjoy and don’t forget to use the hashtag #DinnerWithTayo.

Cajun Butter Salmon

Ingredients

  • 1 or 2 Pound Salmon Filet
  • 3 Cloves Garlic, Minced
  • 1 Tablespoon Honey
  • 1 Tablespoon Cajun Seasoning
  • Salt & Pepper to taste
  • Basel for garnish optional

Instructions

  • Preheat oven to 375 degrees. Line a large baking sheet with foil, spray with non-stick cooking spray or lightly grease with butter and set aside.
  • Pat the salmon dry and place on the foil.
  • In a small bowl whisk together the Cajun seasoning, salt, garlic powder, and pepper.
  • Sprinkle the seasoning evenly over the salmon, then drizzle with the honey.
  • Bake in preheated oven for 20 minutes until cooked through.**
  • Be careful with removing the pan from the oven, enjoy once ready with sides of your choice.
  • Don’t forget to hashtag, #dinnerwithtayo

Shrimp and Lobster Ravioli Make A Perfect Weeknight Meal

Shrimp and lobster ravioli is a delicious and sophisticated pasta dish that combines the flavors of seafood and fresh pasta in a delightful way. The dish typically consists of small pockets of fresh pasta filled with a mixture of shrimp and lobster meat, along with various seasonings and spices, then served with a flavorful sauce.

The ravioli can be served with a variety of sauces, depending on personal preference. A popular choice is a light cream sauce made with butter, garlic, white wine, heavy cream, and Parmesan cheese. Another option is a tomato-based sauce made with fresh tomatoes, onions, garlic, and herbs.

When served, the shrimp and lobster ravioli is often garnished with a sprinkle of fresh parsley or grated Parmesan cheese, adding an extra layer of flavor and texture. The dish can be enjoyed as a main course or as a luxurious appetizer.

Overall, shrimp and lobster ravioli is a delectable pasta dish that is sure to impress any seafood lover. Its rich and savory flavors, coupled with the delicate texture of fresh pasta, make it a perfect choice for a special occasion or a fancy dinner party.

Ingredients

  • Pack of Four cheese ravioli
  • 1b lb fresh shrimp
  • 2-3 Lobster tail
  • 1 Tbsp vegetable oil
  • 1 cup fresh spinach (chopped)
  • 1/4 cup mushrooms
  • 2 cloves garlic minced

Garlic Cream Sauce:

  • 1/4 cup vegetable broth
  • 1 cup heavy cream
  • 1 large clove of garlic pressed
  • 1/2 tsp Worcestershire sauce
  • 1/4 cup parmesan cheese for topping in desired
  • Salt
  • pinch of red crushed pepper (optional)

Instructions

  1. Cook ravioli according to package instructions and set aside.
  2. In a large cooking pan, heat up oil and add chopped spinach and sliced mushrooms. Saute until spinach cooks down. Add minced garlic, (two fingers full) salt, and pepper. Cook for about 2-3 minutes or until garlic is fragrant.
  3. Add broth, heavy cream, Worcestershire, and pepper and stir well.
  4. Add shrimp and lobster meat. Cook until shrimp start to turn pink. Stir occasionally.
  5. Add ravioli, carefully stir in and cook until shrimp and lobster are done.
  6. Stir in parmesan cheese and cook for another minute.
  7. Serve right away. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

How to Make Surf and Turf in Creamy Cajun Sauce

This lobster, shrimp, and turkey sausage in a creamy Cajun sauce is a delicious dish that brings together a unique combination of seafood and poultry flavors. The Cajun sauce is made from a blend of spices that gives it a distinctive taste and aroma, while the cream adds a smooth and creamy texture to the sauce. The lobster and shrimp provide a tender and juicy seafood taste, while the turkey sausage adds a meaty and slightly spicy flavor to the dish. The dish is best served over a bed of rice or pasta and is perfect for a special occasion or a fancy dinner party.

Here’s an easy step-by-step instruction to make this Lobster, shrimp, and turkey sausage in a creamy cajun sauce.

Ingredients

  • 1 LB shrimp, peeled & deveined
  • 5 lobster tail
  • 1 tablespoon garlic, minced
  • 1/2 red bell pepper, finely chopped
  • 1/2 can of chicken broth
  • 1 teaspoon salt
  • 1/2 cup of heavy cream
  • 1/2 tablespoon Cajun seasoning
  • 3 tablespoon flour
  • 2 turkey sausage
  • Green onion chopped for garnishing

Instructions

  1. Remove shrimp and lobster meat from the shell. In a large bowl, lightly coat seafood with olive oil. Generously sprinkle cajun seasoning and a pinch of old bay seafood seasoning and set aside.
  2. In a skillet, fry the turkey sausage and once they are done, cut them into pieces add set aside.
  3. In a separate skillet with olive oil, cook the garlic and red bell pepper over medium-high heat. Season with Cajun seasoning and cook until both are soft.
  4. Add the shrimp and cook this until they are 70 percent done and then add in the lobster tails. Once both are ready, remove it from the skillet and set aside.
  5. In the same skillet, slowly pour in the chicken broth, cream, butter into the remaining broth from the shrimp and lobster and whisk this together over medium heat.
  6. Add the remaining tablespoon of flour to the broth/cream mixture. This will become slickly thick so you have to keep whisking until you get a nice smooth texture. (This is not mandatory but I added a splash of white wine into my original recipe.)
  7. When your sauce is done, add in the shrimp, lobster tails and turkey sausage back in. Gentle stir together. Garnish with green onions.
  8. This dish is great with brown rice or any side of your choice.
  9. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

Make This Seafood Pasta With Herbed Cream Sauce

Seafood pasta with herbed cream sauce is a decadent and delicious dish that is perfect for seafood lovers. This recipe starts with cooking your choice of pasta, such as linguine or fettuccine, in a large pot of boiling salted water until al dente. While the pasta is cooking, prepare the herbed cream sauce by sautéing minced garlic and chopped shallots in a pan with butter until fragrant. Then, add heavy cream, white wine, and a mixture of chopped herbs such as parsley, thyme, and basil, and let the sauce simmer until thickened. Next, add a variety of seafood such as shrimp, scallops, and mussels to the sauce and cook until they are just cooked through. Finally, add the cooked pasta to the pan and toss to coat with the creamy seafood sauce. Garnish with chopped herbs and grated parmesan cheese. This seafood pasta with herbed cream sauce recipe is a perfect choice for a special occasion or a romantic dinner for two. It is creamy, flavorful, and packed with a variety of seafood that adds a unique and delicious touch to this classic pasta dish.

Ingredients:

  • Pack of fettuccini Pasta
  • 3-5 lobster tails (depending on serving)
  • 1 lb of shrimp
  • 2 tablespoons olive oil
  • 1/2 onion diced
  • fresh tarragon
  • 2 cloves garlic
  • 1/4 cup white wine
  • 8 grape tomatoes
  • 1 1/2 cups heavy cream
  • 1 tablespoon chicken bouillon
  • 1 teaspoon red crushed pepper flakes
  • Pinch of salt
  • Parmesan Cheese, shredded
  • Fresh parsley, chopped for garnishing.

Instructions:

  1. Cook the pasta according to the package.
  2. Remove lobster meat from the shell, discard the shell. Peel and clean the shrimp under cold running water.
  3. Cut lobster meat into bite-size pieces. In a bowl, add the lobster meat and shrimp together. Add olive oil, chicken bouillon seasoning, a pinch of salt, and red crushed pepper. Mix together and set aside.
  4. Heat olive oil in a large skillet, add diced onion and garlic and cook over medium heat until translucent, about 3 minutes.
  5. Add in shrimp and lobster, cook for about 5 – 6 minutes, or until when the shrimp and lobster meat are cooked completely.
  6. Cut the grape tomatoes in half and add them to the skillet. Add in fresh Tarragon and stir together.
  7.  Add heavy cream and white wine and bring to boil, then reduce to simmer and add the chicken bouillon cube, stirring until the cube is completely dissolved. Add the pasta into the sauce and stir the sauce with the pasta until the sauce coats it fully.
  8. Top with fresh chopped parsley and shredded Parmesan cheese.
  9. Serve and Enjoy. Don’t forget to use the hashtag #DinnerWithTayo.
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